Description

This Slow Cooker Pot Roast is a hearty and comforting meal featuring a tender chuck roast cooked low and slow with aromatic herbs, vegetables, and rich beef broth. Enhanced with red wine and Worcestershire sauce, the roast becomes infused with deep flavors and melts in your mouth. Additional root vegetables such as potatoes, carrots, and onions finish the dish for a classic family-friendly meal with a delicious homemade gravy.

Ingredients

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For the Roast

2 cups beef broth, divided
2 tablespoons canola oil
2 tablespoons unsalted butter (¼ stick)
2 medium yellow onions, halved
6 carrots, peeled and halved lengthwise
1 (3-4 pound) chuck roast, trimmed of excess fat
1½ teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon smoked paprika
1 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
2 sprigs fresh rosemary
3 sprigs fresh thyme

For Additional Root Vegetables

6 Yukon Gold or yellow potatoes, quartered
4 carrots, peeled and cut into 2-inch chunks
2 yellow onions, peeled and cut into 1-inch wedges

For Garnish

Chopped fresh parsley

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Instructions

Prepare crockpot and broth: Spray the inside of the crock with nonstick spray and add 1 cup of beef broth. Set the slow cooker to HIGH heat, cover and allow to heat while you prep the vegetables and beef.
Sear vegetables: Heat a large skillet over medium heat and add canola oil and unsalted butter. Add the halved onions and carrots to the skillet and cook until seared and browned on all sides. Transfer these vegetables to the slow cooker.
Season and brown the roast: Generously season the chuck roast with kosher salt, ground black pepper, and smoked paprika. Using the same skillet, sear the roast on the bottom side for 4-6 minutes until beautifully browned. Flip and sear the other side the same way. Once browned, place the roast on top of the vegetables in the slow cooker.
Add liquids and herbs: Reduce the slow cooker temperature to LOW. Add the remaining 1 cup beef broth, red wine, Worcestershire sauce, bay leaf, rosemary sprigs, and thyme sprigs to the slow cooker. Cover and cook for 4 hours.
Add additional vegetables: After 4 hours, add the quartered potatoes, additional carrots, and onion wedges over the roast. Cover and continue cooking for an additional 4 hours or until the roast and vegetables are fork-tender.
Remove and keep warm: Carefully remove the vegetables and then the roast from the slow cooker. Keep them warm in a covered dish placed in a low oven while preparing the gravy.
Prepare the gravy: Use a hand or immersion blender to puree the remaining vegetables and beef juices in the slow cooker until smooth. You may alternatively use a stand blender, taking care with the hot ingredients.
Serve: Separate the beef into large chunks. Arrange the beef and cooked vegetables on a deep platter, pouring some of the prepared gravy over. Garnish with chopped fresh parsley and serve with extra gravy on the side.

Notes

Trim excess fat from the chuck roast to avoid greasy juices.
For deeper flavor, brown vegetables and roast well.
If you don’t have red wine, use additional beef broth or grape juice as a substitute.
Use a warm oven to keep the roast and vegetables hot while preparing the gravy.
Leftover gravy can be refrigerated and reheated for great flavor later.
Adjust seasoning at the end if desired, adding salt or pepper to taste.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 110 mg